Slow Cooker Italian Chicken Sandwiches Recipe

Introduction

These Slow Cooker Italian Chicken Sandwiches are a delicious and easy meal perfect for busy days. Tender shredded chicken simmered in a flavorful Italian sauce is served on warm garlic bread with melted provolone cheese. It’s a comforting sandwich that the whole family will love.

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts
• 1/2 cup good Italian dressing (such as Newman’s Own)
• 2 tbsp tomato paste
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 1 15 oz can petite cut diced tomatoes (drained)
• 1/4 cup fresh basil (chopped)
• 4 slices Provolone cheese
• 8 slices frozen garlic bread

Instructions

1. Step 1: Place the chicken breasts in a 6-quart slow cooker. Pour the drained diced tomatoes over the chicken.
2. Step 2: In a small bowl, whisk together the Italian dressing, tomato paste, sugar, salt, and red pepper flakes. Pour this mixture evenly over the chicken and tomatoes.
3. Step 3: Cover and cook on LOW for 6 hours. After cooking, shred the chicken with two forks and switch the slow cooker to the WARM setting.
4. Step 4: Bake the garlic bread according to package instructions. During the final minute of baking, place one slice of provolone cheese on four of the bread slices to melt the cheese.
5. Step 5: Stir the chopped fresh basil into the shredded chicken mixture. Pile the chicken generously on top of the cheesy garlic bread slices. Top each with another slice of garlic bread to form sandwiches and serve immediately.

Tips & Variations

• Use fresh basil for the best flavor, or substitute with dried basil if needed—add dried basil earlier in the cooking process to release its aroma.
• Try adding sautéed onions or bell peppers to the slow cooker for extra veggies and flavor.
• Swap Provolone for mozzarella or provolone for a different cheesy twist.
• For a spicier sandwich, increase the red pepper flakes or add a dash of hot sauce to the sauce mixture.

Storage

Store leftover shredded chicken and sauce in an airtight container in the refrigerator for up to 3 days. Garlic bread is best enjoyed fresh but can be wrapped and frozen before baking. Reheat the chicken on the stovetop or microwave, and toast the garlic bread separately before assembling sandwiches.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and offer a richer flavor. Adjust cooking time slightly if needed to ensure tenderness.

Is it necessary to drain the diced tomatoes?

Draining the tomatoes helps prevent the mixture from becoming too watery, resulting in a thicker sauce and better sandwich texture.

Slow Cooker Italian Chicken Sandwiches Recipe

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These Slow Cooker Italian Chicken Sandwiches feature tender shredded chicken cooked in a flavorful tomato and Italian dressing sauce, served on melty provolone-topped garlic bread. Perfect for an easy, hearty lunch or dinner, the slow cooker does most of the work while you prepare the garlic bread for a delicious homemade sandwich experience.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Yield: 4 sandwiches 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken and Sauce

• 1 1/2 lbs boneless, skinless chicken breasts
• 1/2 cup good Italian dressing (e.g., Newman’s Own)
• 2 tbsp tomato paste
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 1 15 oz can petite cut diced tomatoes (drained)
• 1/4 cup fresh basil (chopped)

Sandwich Assembly

• 4 slices Provolone cheese
• 8 slices frozen garlic bread

Instructions

1. Prepare Slow Cooker: Place the boneless, skinless chicken breasts into a 6-quart slow cooker. Drain the diced tomatoes and pour them evenly over the chicken.
2. Make Sauce Mixture: In a small bowl, whisk together the Italian dressing, tomato paste, sugar, salt, and red pepper flakes until combined. Pour this mixture over the chicken and tomatoes in the slow cooker.
3. Cook Chicken: Cover with the lid and cook on LOW for 6 hours. After cooking, shred the chicken directly in the slow cooker using two forks. Then switch the slow cooker setting to WARM to keep the chicken hot without overcooking.
4. Bake Garlic Bread and Melt Cheese: Meanwhile, bake the frozen garlic bread slices according to the package instructions. During the last minute of baking, place one slice of provolone cheese on each of four slices of garlic bread to allow the cheese to melt.
5. Assemble Sandwiches: Stir the freshly chopped basil into the shredded chicken mixture. Pile the Italian chicken generously on top of the provolone-topped garlic bread slices. Complete the sandwiches by topping each with one remaining slice of garlic bread. Serve immediately and enjoy.

Notes

• For a spicier sandwich, increase the amount of red pepper flakes according to taste.
• Using fresh chicken breasts ensures juicy and tender shredded meat.
• You can substitute provolone with mozzarella or another melting cheese of your preference.
• If fresh basil is unavailable, dried basil can be used but reduce quantity to about 1 tablespoon.
• Leftover shredded chicken can be stored in the fridge for up to 3 days and reheated for another meal.

Keywords: slow cooker chicken sandwich, Italian chicken, shredded chicken sandwich, easy chicken recipe, garlic bread sandwich, provolone chicken sandwich